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This paleo autumn casserole is a favorite for fall, and is a great way to serve Thanksgiving leftovers in a unique way! Dairy-free, gluten-free, nut-free.
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Paleo Autumn Casserole

This paleo autumn casserole is a favorite for fall, and is a great way to serve Thanksgiving leftovers in a unique way! Dairy-free, gluten-free, nut-free.
Prep Time15 minutes
Cook Time45 minutes
Servings: 6 servings

Ingredients

  • 1 lb precooked turkey
  • 2 large sweet potatoes, diced
  • 2 cups green beans, either cooked or fresh
  • 1 cup craisins or chunky cranberry sauce
  • 1 small head cauliflower, diced into small florets

Gravy

  • 1 cup chicken broth
  • 1 cup almond milk, or dairy-free milk of choice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon poultry seasoning
  • 2.5 tablespoons tapioca starch or arrowroot powder
  • 2.5 tablespoons room temperature water

Instructions

  • Preheat oven to 350F.
  • Add the turkey, sweet potatoes, green beans, craisins/cranberry sauce and cauliflower to a large bowl.
  • Make gravy by adding chicken broth, milk, salt, pepper and poultry seasoning to a skillet. Turn heat to medium and stir to combine ingredients. To a small dish, add tapioca starch and room temperature water. Stir to mix. Pour into the skillet to thicken the gravy.
  • Pour gravy into the bowl and mix to combine with other ingredients. Pour everything into a large greased baking dish and cover with aluminum foil. Bake for 30 minutes, then remove foil. Continue to bake uncovered until cauliflower and sweet potatoes are cooked through, approximately 15-20 more minutes.